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Boston Market Squash Casserole

February 7, 2009 9 Comments

This is a wonderful way to dress up your standard squash casserole.

Boston Market Squash Casserole

Boston Market Squash Casserole

Boston Market Squash Casserole

  • Author:
  • Recipe Type: Casserole Recipes, CopyKat Restaurant Recipes, CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Serves: 8
Boston Market Squash Casserole

You love this Boston Market now you can make this casserole at home!

Ingredients

  • 4 1/2 cusp zucchini (diced)
  • 4 1/2 cups yellow squash (diced)
  • 1 1/2 cups yellow onion (chopped)
  • 1 Box Jiffy corn muffin mix (prepare as directed on box)
  • 3/4 cup of butter
  • 8 ounces American cheese (diced, use a store brand not Velveeta)
  • 3 cubes of chicken bouillon
  • 1 teaspoon garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley (chopped)

Instructions

Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.

Place squash mixture in a 13"x11" baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

We found that this casserole is a great replacement for stuffing or potatoes.

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  • Galjtexas

    I use the recipe for Boston Market corn bread instead of just the jiffy mix! That recipe makes enough for two batches of this casserole, it freezes nicely. Now it’s an exact match! Their secret is the yellow cake mix…

  • Giny

    This totally tastes just like Boston Markets. I halved the recipe and realized that you can probably use less butter, but amazing taste, a definite a repeat recipe.

  • redlegs_1@ yahoo.com.

    This looks good but can someone tell me how many people it serves. Thanks in advance for you input.

    • http://www.facebook.com/rocky.encalada Rocky Encalada

      It feeds about 8-10 people if you’re doing a healthy serving size (1/2 cup maybe), but my husband can eat half of it by himself – he loves it that much. So 6 people if the servings are bigger (1-1 1/2 cups). We always have left over, but I did make it in shallow baking pans once for a party – got 3 pans out of it, party of 20 people ate it.

  • Pweeno2

    I’ve been making this for about 7 years now. The only difference is that I use only yellow squash and cut out the zucchini all together. I cannot tell you how often I get requests for this dish. Anytime there’s a potluck, I am asked to bring this. I actually get requests from passengers who ride my husband’s bus to please make this so he can share it them. It is addicting and a fantastic addition to our Thanksgiving dinners every year.

    • Pweeno2

      Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.

    • Pweeno2

      Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.

    • Pweeno2

      Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.

  • Laqueshiabrinson06

    Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!

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